Rival CO602 User Manual download pdf (Page 19)

WHOLE ROASTED DUCK WITH RHUBARB GINGER SAUCE

1 whole duck, approximately 5 pounds, 3 T. grated ginger

washed and dried 1 bunch rhubarb, all leaves removed

⁄2

cup dry red wine and chopped in 1 inch pieces

2 tablespoon fresh lemon juice 1/2 cup honey

Tie legs together using string, then tuck wings under the body. Combine red

wine and lemon juice and marinate duck in refrigerator for 1 hour.

Combine ginger, rhubarb and honey in a small sauce pan. Cook on

medium heat on stove top until rhubarb is soft. Puree with hand blender.

Put oven rack in lower position and preheat toaster oven to 400°F. Place

duck on a baking dish and baste with rhubarb sauce. Roast 15 minutes.

Baste again. Reduce heat to 300 degrees. After 1 hour, cover with foil.

Continue cooking at 300 degrees for 3 more hours. Remove foil and raise

temperature to 400 degrees for last 15 minutes. Breast internal

temperature should register 165°F on a meat thermometer.

Let stand for 10 minutes before carving. Serve duck with Rhubarb Ginger

Sauce. 4 servings.

-E19-

RECIPES

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Rival CO602 User Manual Page 19